Pickled Rainbow Tomatoes with Italian Spices

DSC_0025The first frost is predicted to arrive this Wednesday so I harvested the remaining tomatoes and peppers. I set the damaged tomatoes and peppers aside to prepare meals this week and used the “perfect” tomatoes for canning.
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for 2 pint jars or 1 quart jar:

1 cup distilled white vinegar
1 cup water
1 Tablespoons natural sea salt (no anti clumping agents or iodine)

DSC_0029for each pint jar*:
1/8 of an onion wedged
1/4 Tablespoon dry oregano
1/4 Tablespoon dry basil
1 garlic clove; halved
1/4 teaspoon peppercorns
tomatoes at different stages; cut to bite sized pieces
* double for quart jar

Sterilize jars by boiling for 10 minutes. Pour boiling water over lids and rings and leave until ready to use.

Bring vinegar, water and salt to a boil and simmer until the salt dissolves and turn off heat.

DSC_0030Fill each hot sterilized jar with the spices and pack the jars full of tomatoes leaving a half inch of head space then pour the hot brine over the jars leaving half an inch of head space (if there isn’t enough brine add a 50/50 mixture of water/vinegar to fill the jars). Wipe the rim of the jars with a damp paper towel, place the lid on the jar and secure with the rings. Place the jars into a water bath, bring to a boil and process for 15 minutes. Open after 6 weeks when the flavors have matured.

Savory Tomatoes on the left and Italian Spiced tomatoes on the right.

Savory Tomatoes on the left and Italian Spiced Tomatoes on the right.

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